Nutritional Analysis per serving (8 servings)Powered by
Ubiquitous at state fairs and farmers’ markets, kettle corn is an easy snack to make at home. This basic recipe uses nothing more than salt and sugar for flavoring, but you could add in some spice (nutmeg, cinnamon, or five-spice) if you like.
1Heat the oil over medium heat in a large pot until shimmering. Add the kernels, cover with a tightfitting lid, and shake to evenly distribute. Once the kernels start popping, gently shake the pot until the popping subsides, about 2 to 3 minutes.
2Remove from the heat, immediately sprinkle with the sugar and salt, and toss to combine.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.
Summer Corn Chowder
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.